1 bottle Champagne.

1 bottle Rum.

2 tablespoons Dr. Siegert's genuine Angostura Bitters.

10 Lemons.

3 sweet Oranges.

2 pounds Powdered Sugar.

10 fresh Eggs. (raw egg alert!)

Dissolve the Sugar in the Juice of the Lemons and Oranges adding the Rind of 1 Orange.

Strain through a Sieve into a bowl and add by degrees the whites of the Eggs beaten to a froth.

Place the bowl on Ice till cold, then stir in the Rum and Wine until thoroughly mixed. Serve in fancy Stem glasses.

Take 1-1/2 lbs. of Cut Loaf Sugar and rub the lumps on the skins of 4 Lemons and 2 Oranges until the Sugar becomes well saturated with the oil from the skins.

Then put the sugar thus prepared into a large porcelain-lined or agate mixing vessel, and add:

12 Oranges, sliced.

1 Pineapple, sliced.

1 box Strawberries.

2 bottles (quarts) Apollinaris Water.

Stir thoroughly with oak paddle or large silver ladle, and add:

1 jigger Benedictine.

1 jigger Red Curacoa.

1 jigger Maraschino.

1/2 jigger Jamaica Rum.

1 quart Brandy.

4 quarts Tokay or Sweet Catawba Wine.

2 quarts Madeira Wine.

4 quarts Chateau Margaux.

Mix well with oak paddle or ladle and strain into another bowl in which has been placed a block of clear ice.

Then pour in 6 quarts Champagne.

Decorate the Ice with Fruits, Berries, etc.

Serve in Punch cups or glasses, dressing each glass with Fruit and Berries from the bowl.

For mixing use a large Punch bowl.

1/2 can Peaches.

1/2 can Pineapples.

3 Oranges, sliced.

3 Lemons, sliced.

3 quarts Sweet Catawba or Tokay.

1 pint Brandy.

1-1/2 jiggers Jamaica Rum.

1 jigger Green Chartreuse.

Set this mixture aside in ice box for 6 hours.

Then place block of ice n another bowl of sufficient capacity and strain in the mixture from the mixing bowl.

Dress the ice with fruit and serve with a ladle into punch glasses.

For mixing use a large Punch bowl or other suitable vessel of glass or porcelain lined.

6 Oranges, sliced.

3 Lemons, sliced.

2 Pineapples.

2 jiggers Abricontine.

4 jiggers Curacoa.

4 quarts Claret.

3 pints Apollinaris.

Mix well with a Ladle and set aside for three hours before using.

Then strain into another bowl, and when ready to use add 3 pints of some sparkling Wine, preferably Champagne.

Stir gently once or twice, and hen put in a block of clear Ice and decorate the top of it tastily with fruits and let several slices of Grape Fruit float around in the bowl.

Serve in Champagne glasses.

Bruise the skins of 6 Lemons in 1 lb. of Bar sugar and put the Sugar in a Punch bowl and add:

1 box Strawberries.

2 Lemons, sliced.

6 Oranges, sliced.

1 Pineapple, cut into small pieces.

1 quart Brandy.

1 quart Sherry Wine.

1 quart Madeira Wine.

Stir well; empty into another bowl in which a block of Clear Ice has been placed and add:

4 quarts of Champagne.

2 quarts Carbonated Water.

Serve into Punch glasses so that each person will have some of the Fruit.

Before a Fire or in a Hot Oven roast 6 large Oranges until they are of a light brown color, and then place them in a deep dish.

Scatter over them 1/2 lb. of Granulated Sugar and pour on 1 pint of Port or Claret Wine.

Then cover the dish and set aside for 24 hours before the time to serve.

When about ready for the service, set the dish in boiling water; press the Juice from the Oranges with a large spoon or wooden potato masher and strain the juice through a fine seive or cheese cloth.

Then boil 1 pint of Port or Claret and mix it with the Strained Juice.

Serve in stem Claret glasses while warm. A little Nutmeg on top improves the drink, but should not be added unless requested by customer or guest.